This, originated from the famous dessert in
1929, was the unique skill of Master Pan Bo Liang. Today, the first generation
of Master Pan, Ying Guanbao, should be 75 years old. Mater Ying made chestnut cake for 40 years in Hengshan hotel and until now every batch of chestnuts have
to go through his personal checks. The chestnut powder, though relatively
simple and plain, has very beautiful appearance, with the praise of "Shanghai
Tiramisu", "Oriental Star of Dessert".

Thick chestnut cream in the middle was made by crushing and repressing thecooked chestnuts by hand. Chestnut cake has retained the original formula,but was fine-tuning according to people's tastes. In order to retain the besttaste, each chestnut cake can only save 24 hours a day, so the number of soldis limited.